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I want. I want that burst of inspiration that will rocket me out of bed in the morning with rainbow and glitter trails! I want to effortlessly ping from project to project dazzling and impressing everyone I meet. I want. I want to be the very best me I can be. I want. I want to be magical.

What, huh? I want to be a fucking unicorn?

(I can’t find the artists details to credit him/her – sorry)

I know it’s a phase – I’ve been pushing it for a while now with so many elements of my life colliding. I kind of feel like the little people in my life are controlling me like a massive Mikey sized manakete with my cheeky as heck son pulling my strings. I know this phase will end & another (magical) one will begin but just for now – I’m tired. (I know, I know, poor me, poor Mikey). Being aware of my surroundings & especially those less fortunate than me is not lost on me. It’s just a passing phase. Not wanting my kids to grow any faster than the near light speed that they are already growing, just this little bitty challenging time would be nice – to press skip on the magical remote of life…

…but without these moments would we recognize the awesomeness? My life is very cool with many of my sooky moments totally self-inflicted (aka not looking after myself). I need to look to my super duper supporting partner in crime & all things life & she’s awesome. Unconditional love & support for my craziness. Kicking me up the bum when it’s needed & letting me know it’s ok to chill to.

I think I’m simply suffering from post holiday blues – take 10 days ‘off’ (well you’re never off with kiddies in tow) & following 20 days to get back on track J

Listing to my favorite podcast’s side project, the interviewed an international photographer (Sara Lando, no relation to Mr. Calrissian) & she had an epic quote about inspiration – I would highly recommend having a listen (here It’s my mate Andrew Hellmich’s podcast & really worth a listen.)

Moral of this story – without the craziness & supposedly ‘difficult’ times, how the hell would you know when you’re hitting the good times – let the inspiration roll (or just bloody roll up your sleeves & get stuck in!)

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Lately I’ve been cooking a whole lot more. I’m finding it kind of therapeutic. Pancakes for the kids, mixing it up with dinner from cook books that I’ve had sitting on the shelves for years.

Recently after a really challenging day, driving home Yelena turns to me & says “I could really go for a cake?”

Unfortunately we couldn’t get ourselves down to the Puckle Street Precinct, so I offered that I attempt my first cheesecake. To that Yel asks if I’ll be attempting my Mum’s tried & true recipe? To that – “Hell No!”

In my head, I didn’t want a direct comparison – no chance – if you’ve ever tasted my Mum’s version you will ALWAYS ask for more! So I looked up my ‘friend’ Nigella’s london cheesecake. It was totally enjoyable to make & oh wow I totally earned some points with my little family!

Now you might be thinking, Mike why are you telling us about this? Well tonight, I’m editing a beautiful christening & I’ve come to an image that made me laugh: It’s of a little moment when the Priest is blessing & anointing the waters. In the background the proud godparents are clutching the little one while family members look on.

Now what popped into my head after finishing editing this image – two eggs & one cup of flour

See you soon for coffee & cake,

Mike

Oh and the recipe I mentioned is super easy: Thanks Nigella!

INGREDIENTS

FOR THE BASE

150 grams digestive biscuits

75 grams unsalted butter (melted or very soft)

600 grams cream cheese

150 grams caster sugar

3 large eggs

3 large egg yolks

1½ tablespoons vanilla extract

1½ tablespoons lemon juice

FOR THE TOPPING

145 millilitres sour cream

1 tablespoon caster sugar

½ teaspoon vanilla extract

METHOD

Process the biscuits until they are like crumbs, then add the butter and pulse again. Line the bottom of a 20cm / 8 inch springform tin, pressing the biscuits in with your hands or the back of a spoon. Put the tin in the fridge to set, and preheat the oven to 180ºC/gas mark 4/350ºF.

Beat the cream cheese gently until it’s smooth, then add the sugar. Beat in the eggs and egg yolks, then finally the vanilla and lemon juice. Put the kettle on.

Line the outside of the chilled tin with strong foil so that it covers the bottom and sides in one large piece, and then do the same again and put it into a roasting dish. This will protect the cheesecake from the water as it is cooked in its water bath.

Pour the cream-cheese filling into the chilled biscuit base, and then pour hot water from the recently boiled kettle into the roasting tin around the cheesecake. It should come about halfway up; don’t overfill as it will be difficult to lift up the tin. Put it into the oven and cook for 50 minutes. It should feel set, but not rigidly so: you just need to feel confident that when you pour the sour cream over, it will sit on the surface and not sink in. Whisk together the sour cream, sugar and vanilla for the topping and pour over the cheesecake. Put it back in the oven for a further 10 minutes.

Take the roasting tin out of the oven, then gingerly remove the Springform, unwrap it and stand it on a rack to cool. When it’s cooled down completely, put it in the fridge, removing it 20 minutes before eating to take the chill off. Unmould and when you cut into it, plunge a knife in hot water first.

This is reposted from Nigella’s website – https://www.nigella.com/recipes/london-cheesecake

PPS. Her pancakes are awesome too!

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With the kiddies doing their own thing, Aly drawing & Lukas watching a movie, I thought to get stuck into some editing from a recent christening & do some planning on ideas that have been rattling around in my brain..

..after staring at blank screen for about ten minutes I turned to see Lukas, framed in really nice light – so why not procrastinate & do what I love, photograph my little peeps 🙂

Wishing you a happy name day for yesterday kiddo – my little firecracker xx